Gluten-Free Chipotle Chili with Quinoa

A friend shared this great gluten-free chili recipe with me a few weeks back and I finally had the chance to make it this past weekend. It’s the perfect meal to work into your fall schedule and is pretty darn easy to make, too! It offers up a large portion so you’re set for the whole family, or in my case, your single self will have plenty of leftovers!

Since I love subbing quinoa into dishes, I didn’t mind the lack of meat in this dish. It also has a little kick thanks to the chipotle chile pepper, but nothing too hot for those of you on the fence when it comes to spicy foods.

The prep time for this recipe is only about 20 minutes and the total time amounts to around 45 minutes (including the simmer time).

Take a gander at the instructions (and pictures) below to see if it looks like something you’re interested in. The weather is getting cold outside, so it’s only natural to enjoy a bowl of this for dinner!

Add tomatoes, beans, peppers, corn, quinoa and tomato sauce; stir. Bring to a boil and cover. Simmer on medium-low heat for 30-40 minutes, or until the quinoa is tender, stirring occasionally.

Remove from heat and add in the green onions and cilantro. Serve topped with cheese.

I am still eating the leftovers and plan to freeze some for a little later. A great thing about this chili is that you may have a lot of the ingredients on-hand at any given time, making it even easier to make!

Will you opt for a quinoa chili this season instead of traditional? Share your favorite recipe and pictures with me by tagging @gfreelaura on Instagram and Facebook!